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Chocolate Chip Zucchini Scones - Buttery Scones on baking pan.

Chocolate Chip Zucchini Scones

Ashley Manila
Classic and crumbly, these Chocolate Chip Zucchini Scones are buttery and full of flavor! Topped with a cinnamon cream cheese frosting that's just incredible.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 scones

Ingredients
 

  • 2 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (full-fat) sour cream
  • 2 tablespoons Whole Milk
  • 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
  • 1/2 cup mini chocolate chips

For the egg wash:

  • 1 large egg, beaten
  • 1 teaspoon milk or water

For the Cream Cheese Frosting:

  • 3 ounces cream cheese, VERY soft
  • 2 tablespoons unsalted butter, VERY soft
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cups confectioners' sugar, sifted

Instructions
 

  • Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
  • In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg.
  • Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
  • In a small bowl, whisk together the egg, sour cream, and milk, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and chocolate chips; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.
  • Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
  • Lightly brush each scone with the egg wash.
  • Bake for 20-22 minutes, or until the tops are golden brown.
  • Cool for about 10 minutes on the pan; in the meantime you can make your frosting (if using).

For the cinnamon frosting:

  • In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the cinnamon and sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once scones are cool to the touch, spread frosting on top, or scoop the frosting into a ziplock bag, snip the end off, and drizzle it over as I did in the photos shown. Eat at once.

Notes

Scones are always best eaten the day of, but will keep, in an airtight container for 3 days.
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